Filipino Recipes

Throughout the centuries, Filipino cuisine has been a constantly evolving amalgamate of Oriental and Occidental influences. Chinese, Malay, Arab, Spanish, and American explorers and settlers have each contributed to the regions colorful culinary delights. One of Filipino cuisine's most dominant attributes comes from the Spaniards, whose cuisine is at the source of nearly 80% of all Filipino dishes.

Another, although less present influence is that of other South-East Asian countries who have contributed all but their love of hot spices to Filipino cooking. On this website, we have thought it best to add hot peppers to some of the sauces and dishes, simply because that is how we best enjoy them.

We have also tried to include alternate versions of popular dishes to suit a variety of tastes, including that of vegetarians, which aren't really catered to in most Filipino recipes. We did so without altering the original flavor of the dishes in question, and hope you will also be able to come up with substitutions on your own.

To round off our gallery of treats from the Philippines, we have included a glossary of terms that will help you figure out what it all means, and make your trip to the grocery store easier.

This site is also a work in progress, and we plan to add recipes in the months to come, so keep coming back. In the meantime, you may exchange recipes on our Culinary Forum.


Tuesday, January 12, 2010

Pancit Palabok


Estimated preparation for toppings: 1 1/2 hours

Estimated cooking time for sauce & noodles: 40 minutes

Pansit Palabok Ingredients:

Palabok Noodles / Sauce

  • 1/2 kilo miki noodles

  • 1/2 kilo small crabs

  • 5 cloves of garlic, minced

  • 1 onion, chopped

  • 2 tablespoons of atchuete seeds or oil

  • 2 tablespoons of patis (fish sauce)

  • 4 tablespoons of cornstarch, dissolved in water

  • 1 teaspoon of monosodium glutamate (MSG)

  • 1 1/2 cups of water

Palabok Toppings

  • Tinapa flakes (smoked fish)

  • Cooked shrimps, shelled

  • Squid adobo, sliced into rings

  • Pork chicharon, grounded

  • Spring onions, chopped

  • Hard boiled eggs, shelled, sliced

  • Fried garlic, minced

  • Fresh calamansi (lemon), sliced

Pansit Palabok Cooking Instructions:

  • Extract fat and meat from clean crabs, set aside.

  • Pound crab and extract juice on 1 1/2 cups of water

  • On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.

  • Add corn starch and continue to simmer while constantly stirring until thick.

  • Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.

  • Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)